TOUGH MEAT AND SOUP
Source of Recipe
???
List of Ingredients
slow roasting or cooking meats means less shrinkage
and
yeilds a lot more meat.
Slow cook at 250 degrees F and turn up last 3-5 miutes at
500
degrees F to brown.
I have personally rendered the
cheapest beef cuts very tender
this way, they taste like the spendy.
I learned this from cooks Illustrated years ago.
Their method calls for putting red meat on a wire rack, when
you buy it, and letting it set there to age for several
days in
the fridge uncovered,..it turns a darker color..then you
cook or
freeze it.
when ready to cook, you slow
roast it.
It is so very tender and yeilds so
much more meat. I often have
skip the aging due to lack of
space and /or time.
Deglaze the drippings and make into gravy, sauces or save
for
soups, stocks etc. Yorkshire pudding from the beef.
If you have a beef processed or deer etc.
Have them save all the fats to make soaps and lard.
If you do not make soap yourself find some one who does and
offer to trade the fat for some finshed soap.
Have the butcher save all the bones and simmer with onion
only to make stocks.
Make sure the hides are removed in such a way as to be
abel to be tanned.
Trade this service if you like.
If the animal has horns use them
to make clever racks to hang things from or deco pieces.
Do not waste any part of the
animal.
When cooking sasuages , save the water and grease to flavor
soups,casseroles, beans, etc.
I had bought lingusta sasuage for a dollor off the sale
price;
so it came to under a dollar a pound ,[ which is an
excellent
price in our area ].
There was 6 big links as it was
just under 1 3/4 pounds.
The went into the freezer a few
months ago.
They were taken out and
defrosted a few days ago and I
had wanted some prepared, and
ready to go for pizza topping.
These are butcher shop made
and utterly delcious.
I put them in my heavy duty cast
aluminum stick free skillet, and
let them lighly brown on both
side and then covered with
water brought to a boil and then
reduced heat and simmered until
throughly cooked.
Mean while I took a jar of small
white beans , put them in a
large pot and covered with
water. This was brought to a
boil , in a covered pan, and
boiled for 2 minutes. The heat
was immediately turned off and
the covered pot remained on
stove for 2 hours.
Next, the water was drained off
into a large bowl.This water was
let to cool and used on my
plants.
You cannot use this water for
food as it is filled with an
enzyme that causes gas in
humans.
Next cover the beans with water
and put in a chopped onion and
some cumin, and garlic.
This was brought to a boil ,in
the large covered pot and then
reduced to low heat and
simmered until beans were
tender but firm.
Mushy overcooked beans are
horrible.
Once done added were ; rice , [
29 cents a pound] bell peppers
[20 for a dollar],corn [ 40 cents
a pound], 3 pounds of frozen
tomatoes[ 30 cents a pound] two
of the chopped up ligusta
sasuages , a bit of medium salsa
to taste. The water from cooking
the sasuages along with the
little bit of red colored fatty oil
,about 2-3 teaspoons [ all there
was] was added to the pot and
covered with water....I divided
this among two 5 quart dutch
ovens and filled with water;
brought to a boil and then
reduced to a simmer until rice is
cooked.
It is out of this world good.
Not too spicy just enough to be
intersting and a very colorful
soup.
The beans and rice make a
complete protein and this is a
very, very low fat high fiber
tasty meal.
Here is the tally on this
soup..sasuage two links... 58
cents, rice 20 cents, beans 30
cents, tomatoes, 90 cents, bell
pepper 5 cents, onion 10 cents,
salsa about 10 cents, corn 40
cents cumin under 1 cent.
This soup made 10 hearty quarts
for about $2.64 or 26.4 cents a
quart ,6.6 cents a 8 ounce cup.
Will be eaten with ,at different
meals,homemade corn bread,
native indian fry bread and home
made tortillas, to vary the eating
experience
All ages will love this.
It meets all the requirements for
an excellent dish.
I. tasty and flavorful no extreme
taste.
2.appeals to all ages.
3. very frugal
4.complete protein
5. grain
6.veggie
7.low fat
8. high fiber
9. filling
10 product maximized.
The rest of the sasuages were
thinly sliced or chopped and
frozen for pizza toppings and
other dishes.
Recipe
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